This is a quick stir fry I made before I left on my trip south.

Ingredients

1. Very hot skillet
2. 1/4 stick butter (or your preference)
3. 1 sliced onion/4 shallots
4. +-15 shishito peppers
5. 1 bell pepper, sliced
6. 1 zucchini, julienned
7. 1 bunch chopped kale
8. 4 cloves garlic, chopped
9. Ground salt and pepper
10. Taco seasoning

Stir fry in order of each veg adding new veg after about 2 minute intervals.

Turn off stove as soon as it looks ready, as your pan will continue to cook the veg.

I served this with roasted squash – diced, rolled in garam masala, garlic, turmeric, cumin and chili flakes, olive oil and roasted 45 minutes in the oven.

Served up with a rib eye steak!

Woot!